3 chocolate puddings you’ll want to cosy up to

Milk chocolate self-saucing pudding

The layered look is strong with these saucy minxes, courtesy of alternating the batter with white chocolate drops. You’ll want a jar all to yourself – after Instagramming it, of course. Preheat the oven to 170°C. Combine 240 g self-raising flour, ½ t salt and 330 g caster sugar in a large mixing bowl. Add 250 ml milk, 120 g melted butter and 200 g melted milk chocolate to the dry ingredients and mix to form a batter. Grease three 13 cm-high Consol jars and place a large spoonful of batter into each jar. Sprinkle over some Woolies’ white-chocolate drops, then continue layering the batter and white chocolate drops (you’ll need 250 g in all) until the jars are three-quarters full. Mix 200 g sugar with 2 T good-quality cocoa powder and sprinkle over the pudding. Divide 500 ml water between the jars. Bake for 30 to 35 minutes, or until the pudding has risen and the surface is crusty.

Microwave-baked white chocolate puddings

You read that right – and the proof that the microwave is good for more than just reheating leftovers is in this pudding. Cream 85 g caster sugar, 85 g brown sugar and 175 g butter until pale and fluffy. Add 3 free-range eggs, one at a time, while mixing. Once combined, fold in 1 t vanilla extract, 175 g self-raising flour and 125 g Woolies’ white-chocolate drops to form a thick batter. Divide batter evenly between 4 coffee mugs and microwave, two at a time, for 1½ minutes each. Pour the chocolate sauce over the warm puddings before serving. To make the sauce, melt 180 g chopped white chocolate over a double-boiler. Heat 1 cup cream slightly, then add to the melted chocolate and mix through.

Coffee-rum baked chocolate pudding

A generous splash each of dark rum and strong coffee takes this pud from straight-forward to seriously sinful. Preheat the oven to 170°C. In a large mixing bowl, combine 240 g self-raising flour, ½ t salt and 330 g caster sugar. Add 250 ml milk , 120 g melted butter and 200 g melted dark chocolate to the dry ingredients and mix well. Spoon the batter into a greased 20 cm x 13 cm ovenproof bowl. Mix 200 g brown sugar with 2 T good-quality cocoa powder and sprinkle over the pudding. Pour over 375 ml black coffee and 125 ml dark rum (or the same amount of water if you’re teetotalling) and bake for 1 hour and 10 minutes, or until the pudding has risen and has a crusty top. Serve with vanilla ice cream or double-thick cream.

In the mood for a warming winter dessert? Woolies has you covered, whatever your taste in pud – we’re big fans of the ready-to-heat malva pudding, sago and traditional bread and butter pudding. Try them all and choose for yourself. Even sweeter news for Woolies Rewards Members: save 20% when you buy any two winter puddings. And an extra 5% when you pay with your Woolies card. Valid 13 to 16 April 2017.

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